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Ingredientes
- Â Â (pronounced: peek ah dee yo)
- Â Â This recipe freezes well for a quick heat and serve meal.
- 1 lb grnd beef chuck
- 1 med yellow onion diced
- 1/3 lrg green bell pepper diced
- 6 x cloves fresh garlic mashed (see note)
- 8 x to 10 Spanish olives (pimento stuffed)
- 1 tsp salt
- 1/8 tsp Bijol (powered yellow food coloring)
- 1 tsp dry oregano
- 1 tsp dry marjoram
- 1Â 1/2 Tbsp. tomato paste
- 4 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. dry white cooking wine
- Â Â juice of 1 lime
Direcciones
- In a heavy bottomed pot (not aluminum) with a tight fitting lid, heat extra virgin olive oil, add in onion and green pepper, saute/fry over medium heat till onion turns clear.
- (Note: be sure to stir frequently so which onion does not brown). Add in oregano and garlic, saute/fry for 1 minute more then add in remaining ingredients, except lime.
- Bring to a boil for 1 minute. Reduce heat to very low, cover and let simmer 1 hour. During the last 5 min uncover, add in lime juice, bring up heat to high, stirring constantly reduce liquid till sauce begins to thicken. Remove excess fat with a spoon while reducing liquid. Serve over with rice or possibly mashed potatoes.
- Serves 4-5
- Note: We use a big wooden mortar and pestle to mash the garlic. If you don't have one available, and lightly salt your cutting board, place garlic on it, then take a pot and press down hard while twisting the pot in a grinding motion.
- Works great!
- Bijol is a natural food coloring and gives a wonderful color to this dish. If not available you can use 8 to 10 saffron strings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 224 | 61% |
| Total Fat 25.07g | 31% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 882mg | 37% |
| Potassium 460mg | 13% |
| Total Carbs 7.48g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.74g | 2% |
| Protein 25.72g | 41% |
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